Rich and smoky, this vegan coconut chip bacon is delicious on anything you'd add bacon to. It's quick and easy to make, oil-free, andready in less than 30 minutes. Great for vegan, gluten-free, vegetarian, whole food plant-based, and general lifestyles.
With it's salty, smoky flavor and rich, toasted texture, this vegan coconut bacon can satisfy bacon cravings and be used in similar ways. Better for me than bacon? Check. Better for the planet? Check. Better for smart, wonderful pigs that want a life like the ones we enjoy watching in cute animal videos? Check! Sounds good to me.
Other vegan versions of bacon that I like are Quick and Easy Spinach Salad with Vegan Bacon recipe, Quinoa Bacon Bits by my pal Dustin, Smoky Hemp Heart Seasoning, and Oil-Free Shiitake Bacon.
Please note that coconut, like bacon, does contain saturated fat, which is not so great for our arteries. This is a tasty treat that I eat only once in awhile because of this.
Then why eat it instead of eating actual bacon? Coconut contains fiber, making it a better option for our bodies. It doesn't involve factory farming, which is better for the planet. And, it doesn't involve eating intelligent pigs who would like to live a good life.
Ingredients and Substitutions
Coconut chips: Chips are larger than shreds, so don't burn as easily. They're a great size to provide a texture similar to crispy bacon, too. With coconut's own fat content providing richness, I find there's no need for added oils.
Coconut aminos: This has a slightly sweet-salty taste compared to soy sauce or tamari, with less sodium - and it contains no gluten or soy. You can substitute either of those if you'd prefer.
Smoked paprika: Brings on that smoky flavor. You could substitute a drop or two of liquid smoke, if preferred.
Garlic granules: Balances the flavors nicely.
Salt & pepper: Optional.
Large bowl and spatula
Measuring cups and spoons
Baking sheet lined with parchment
Oven or air fryer
Prep for this recipe is only about 5 minutes!
Combine the spices and coconut aminos in a large bowl.
Fold in the coconut chips.
Spread them in a thin single layer on a lined baking sheet.
Bake in an oven or air fryer. (Cook times are provided for both in the recipe card below.)
Coconut Bacon is wonderful with tofu scramble, on a sandwich, sprinkled on salads, soups, pizza, baked potatoes, eaten by a small handful (a little goes a long way), and any other way you'd use bacon.
This recipe seems to store well in the pantry or fridge for up to a couple weeks if well sealed. I keep mine in sealed jars. The coconut bacon can lose it's crispness over time.
Coconut contains fiber, making it a better option for our bodies. It doesn't involve factory farming, which is better for the planet. And, it doesn't involve eating intelligent pigs who would like to live a good life.
Both coconut and bacon contain saturated fat, which are not so great for our arteries. Because of this, I enjoy this coconut version only occasionally in small amounts. It does contain fiber and other nutrients that are beneficial.
These recipes pair well with coconut bacon.
More bacon-y recipes
Vegan Coconut Chip Bacon Recipe
- large bowl and spatula
- measuring cups and spoons
- baking sheet lined with parchment or silicone mat
- oven or air fryer
- 3 cups coconut chips
- 3 tablespoons coconut aminos or reduced sodium tamari/soy sauce
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- Preheat the oven or air fryer to 350 degrees. For oven, line a large baking sheet (or two half-sheets) with parchment paper or a silicone mat
- In a large bowl, mix the coconut aminos, smoked paprika, and garlic powder.
- Gently fold in the coconut chips until thoroughly combined, being careful to avoid breaking the chips.
- Spread the coconut chips onto the prepared parchment in a thin single layer making sure to scrape every last bit of the goods out of the bowl.
- Bake for 8 minutes in the oven, 4 minutes in the air fryer, then remove from oven and toss, bringing the middle pieces to the outer rim. Place back in the oven for 1-2 minutes, keeping watch to make sure they don't burn. Keep adding 2 minutes until they look like they will burn if you add 2 more. Bake time will likely total 12-14 minutes in the oven, 6-7 minutes in the air fryer.
- Remove from the oven and sprinkle with salt & pepper to taste (if using). Let cool for 5 minutes before serving.
- Store in a glass jar or other sealed container for up to two weeks in a cool, dark place.